Save Pin There's something about the smell of tomatoes hitting hot oil that makes a kitchen feel alive. My neighbor brought over a basket of garden tomatoes one August evening, still warm from the sun, and I knew exactly what had to happen. This soup came together in the time it took us to catch up over wine, a simple alchemy of summer's best fruit transformed into something velvety and deeply satisfying. It's the kind of dish that tastes like care without demanding much effort, and somehow that's what makes it special.
I made this for a friend who was going through a rough patch, and she called me the next day just to talk about how she'd reheated it for lunch. That's when I realized this soup does something beyond nourish—it becomes a small gesture of kindness that sticks around. She's been making it herself ever since, and we joke that it's our unofficial friendship soup.
Ingredients
- Ripe tomatoes, 1.5 kg (roughly 5-6 medium), chopped: The entire soul of this soup lives here, so don't skip on ripeness or quality—they should smell like tomatoes when you cut into them, not like nothing at all.
- Yellow onion, 1 medium, diced: This builds the base sweetness and body that makes the soup taste round and complete.
- Garlic, 2 cloves, minced: One minute in hot oil and it becomes background magic, adding depth without announcing itself.
- Vegetable broth, 750 ml (3 cups): Use something you'd actually taste on its own—homemade if you have it, but a good store-bought version works when life gets busy.
- Extra virgin olive oil, 2 tbsp plus more for drizzling: This is your finishing touch, so reach for something you love because you'll taste every drop.
- Fresh basil leaves, 1 small bunch, plus extra for garnish: Add it at the end right before blending to keep that bright, summery flavor from cooking away into submission.
- Sugar, 1 tsp optional: A pinch of sweetness balances acidity if your tomatoes are on the sharp side—taste first, then decide.
- Salt and black pepper: Season generously as you go, not just at the end, so the flavors have a chance to build.
- Heavy cream or plant-based alternative, 60 ml (1/4 cup), optional: A swirl at the end adds richness, but this soup is beautiful naked too.
Instructions
- Start with the aromatics:
- Heat your olive oil in a large pot over medium heat until it shimmers slightly, then add the diced onion. Watch it soften over about 5 minutes, stirring occasionally—you want it translucent and sweet, not brown. When you can press a piece easily against the side of the pot with your spoon, you're there.
- Wake up the garlic:
- Stir in your minced garlic and let it cook for just 1 minute until the smell hits you—that's your signal it's done. Longer than that and it turns bitter, so trust your nose.
- Add the tomatoes and let them soften:
- Dump in your chopped tomatoes, give everything a good stir, and let them cook for about 10 minutes, stirring now and then. You'll see them start to break down and release their liquid, and the whole pot will smell like concentrated summer.
- Simmer gently with broth:
- Simmer gently with broth:
- Pour in your vegetable broth and bring everything to a gentle simmer—not a rolling boil, just a lazy bubble. Add your sugar now if the tomatoes taste too sharp, then let it bubble away uncovered for 15 minutes so the flavors get to know each other.
- Blend until silky:
- Remove from heat and tear in your fresh basil leaves, then grab your immersion blender and go to town. Work it through the soup until you can't see a single chunk, moving it around so nothing gets missed—you want it pourable and elegant.
- Taste and adjust:
- This is your moment to be honest about salt and pepper. Taste a spoonful, add what you think it needs, wait a breath, then taste again. If using cream, stir it in now for extra luxury.
- Serve with intention:
- Ladle the soup into bowls while it's still steaming, drizzle with a little more olive oil, and top with a small basil leaf or two. The heat of the soup will release the basil's perfume right into your face—that's the moment you know you got it right.
Save Pin There's a moment in cooking this soup when you pour in the broth and everything transforms from scattered ingredients into something that smells like dinner. My kitchen got filled with the kind of warmth that makes people emerge from other rooms asking what's cooking, drawn in by pure appetite and curiosity.
Why Roasting Changes Everything
If you have 30 extra minutes and want this soup to taste even deeper, roast your tomatoes first at 200°C (400°F). The oven does something magical—it concentrates all that tomato essence into something almost jammy and intense. I've made it both ways, and while the stovetop version is satisfying and quick, the roasted version feels like you've spent hours on it when really you just let time and heat do the work.
The Cream Question
Cream is optional here, and that matters. Some days I want the soup naked and pure, tasting exactly like tomato and basil with nothing in between. Other times, usually when it's genuinely cold outside, a swirl of cream feels like the right decision—it softens the acidity and makes the whole thing feel like an embrace. There's no wrong answer, just different moods.
Serving Suggestions and Storage
Serve this with crusty bread for dunking, or build a grilled cheese sandwich on the side if you want to turn it into something more substantial. It keeps beautifully in the refrigerator for up to 4 days and actually tastes better the next day when the flavors have had time to settle and deepen. You can also freeze it in portions for those weeks when cooking feels impossible but comfort food feels essential.
- If you're making it vegan, use plant-based cream or skip it entirely—the soup stands on its own.
- Leftover fresh basil can be frozen in ice cube trays with a little olive oil for future soups and pasta.
- Always taste before serving reheated soup; it may need a whisper more salt after sitting overnight.
Save Pin This soup has become my answer to almost everything—a bad day, unexpected guests, the desire to feel like you've accomplished something in the kitchen. It never disappoints.
Recipe FAQs
- → Can I use canned tomatoes instead of fresh?
Yes, canned tomatoes work perfectly. Use two 28-ounce cans of whole peeled tomatoes or crushed tomatoes. The flavor remains delicious and it's convenient when fresh tomatoes aren't in season.
- → How long does this soup keep in the refrigerator?
This soup stores well for up to 4-5 days in an airtight container in the refrigerator. The flavors often develop and improve overnight. Reheat gently on the stove, adding a splash of broth if needed.
- → Can I freeze this soup?
Absolutely. Cool completely before transferring to freezer-safe containers. It freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove. If you added cream, freezing may cause slight separation but it will blend back when reheated.
- → What can I serve with this soup?
Crusty bread, garlic bread, or grilled cheese sandwiches make perfect accompaniments. For a lighter option, serve with a simple green salad dressed with balsamic vinaigrette. The soup also pairs beautifully with focaccia or bruschetta.
- → How can I make this soup extra creamy without dairy?
Blend in a cooked potato or add a few tablespoons of cashew cream. You can also stir in some coconut milk for richness, though it will add a subtle coconut flavor. Alternatively, add more olive oil for body.